Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 - Smaller Butternut Squash1- Large Sweet Potato12 oz Can - FF Chicken Broth1 tbsp - Light ButterSpices;CinnamonParselyPepperGinger
I'm not a recipe person so I just looked a few different recipes and got the basic idea for a soup.
I roasted the squash for about 45 minutes so it was easy to cut and scoop into a sauce pan. The potatoes were roasted and cut into cubes and thrown in the saucepan along with 3/4 of the can of broth. I simmered for about 25-30 minutes and threw in a range of different spices, I listed the ones I used but be creative!!!
I then pureed the entire pot in my blender and added the remaining 1/4 can of broth and returned to the pot. The soup is rich and creamy and super low fat / low calorie!
Number of Servings: 2
Recipe submitted by SparkPeople user PMWOHLANDER.
I roasted the squash for about 45 minutes so it was easy to cut and scoop into a sauce pan. The potatoes were roasted and cut into cubes and thrown in the saucepan along with 3/4 of the can of broth. I simmered for about 25-30 minutes and threw in a range of different spices, I listed the ones I used but be creative!!!
I then pureed the entire pot in my blender and added the remaining 1/4 can of broth and returned to the pot. The soup is rich and creamy and super low fat / low calorie!
Number of Servings: 2
Recipe submitted by SparkPeople user PMWOHLANDER.
Nutritional Info Amount Per Serving
- Calories: 178.9
- Total Fat: 3.5 g
- Cholesterol: 10.0 mg
- Sodium: 913.6 mg
- Total Carbs: 37.9 g
- Dietary Fiber: 2.0 g
- Protein: 3.4 g
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